Twice Cooked Pork

Name: Twice Cooked Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork belly; 2 pieces Green onions; a little Peppercorns; 4 Two Vitex; 2 tablets ginger; 3 cloves garlic; 2 tablespoons Laoganma tempeh sauce; a little Cinnamon; a little star anise; a little Dried chili

by Leaf Agnes

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Twice-cooked pork should be a national dish. When I was in Sichuan, I didn't like this dish very much. The little girls only liked lean meat. After studying abroad, I gradually started to like it. Probably because of the fellow villagers' dinners, seniors will always order this dish. The Sichuan restaurant in the back street can always give wanderers a little spiritual comfort.

Twice Cooked Pork

1. Wash meat and vegetables and prepare various raw materials.

2. Put the pork belly in cold water and add a little cinnamon, star anise, peppercorns, dried chili, ginger slices, and garlic cloves. Bring to a boil and cook for a while, when the chopsticks can penetrate the pork belly, it will be fine. Turn off the heat and simmer in the broth for more than ten minutes with the remaining heat. Take it out, wash it, and tighten it with cold water.

3. Soak up the pork belly with a cloth (otherwise it will explode when in the frying pan), cut into thick slices, finely chop dried chili, mince ginger and garlic, and slice two vitex and green onions diagonally.

4. Pour a little vegetable oil in the hot pan, stir-fry the pork belly, stir-fry the excess fat, and stir-fry the golden brown. Remove the pork belly.

5. Add the diced pepper, dried chili, ginger and garlic to the oil that has just been stir-fried until fragrant.

6. Stir fry the pork belly and add Laoganma tempeh sauce (you can also add Pixian bean paste, but there is no tempeh).

7. Add two vitex and green onions, stir fry a few times over high heat.

8. Sprinkle salt and quickly get out of the pot. (Because the scallions and peppers will be cooked quickly, the green color can be maintained by frying them quickly)